Subject: Mushroom Consomme
From: Unicorn (unicorn@indenial.com)
Date: Tue Nov 27 2001 - 07:00:03 EST
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F O O D F U N N Y
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Here's a true food funny from reader Michelle Kays:
When I was 10 my mom let me bake my first cake by myself. I had been
helping my mom bake ever since I could remember and felt I could do a
great job. She agreed, but only if I would use a mix. I had never
had Pineapple Upside-Down cake but I felt it was sufficiently exotic
sounding for my first time out. I looked at the directions just long
enough to get my list of ingredients to be added and was on my way. I
could hardly contain my excitement when mom took my beautiful creation
out of the oven. At dinner I announced that I had made Pineapple
Upside-Down cake for dessert and proudly served everyone. You can't
imagine my disappointment, and everyone else's amusement, when I
realized that the pineapple had failed to sink to the bottom of the
cake as I had expected. Instead the pineapple had stayed right where
I put it - mixed up in the rest of the cake. On the positive side it
was VERY moist.
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T O D A Y ' S R E C I P E
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Some of my readers are under the impression that I reject the use of
canned soups in all recipes, so let me try to set the record straight
once again: I think canned soups make good soup, and that's about all
they're good for. Here's an example:
Mushroom Consomme
Canned beef consomme diluted according to directions
to make 5 cups (1.25 L)
8 oz (225 g) fresh crimini or white mushrooms, sliced
1/2 oz (15 g) cepes or other dried mushrooms, soaked in
1 cup (250 ml) warm water for 20 minutes
1/3 cup (80 ml) Marsala or dry sherry
Chopped fresh chives for garnish
Bring the consomme to a simmer in a large pot over moderate heat. Add
a few tablespoons of the consomme to a skillet and saute the sliced
mushrooms over moderate heat until tender, about 5 minutes. Drain the
cepes and add the soaking liquid to the pot, being careful not to add
the sediment at the bottom. Slice the cepes and add them to the soup
along with the sauteed mushrooms. Stir in the Marsala and simmer for
5 minutes. Serve garnished with chopped chives. Serves 4 to 6.
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